FoodTech Junkies

In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more. About George Blogg Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.

Join us for an insightful episode, featuring Christina Senn Jakobsen, CEO of Swiss Food and Nutrition Valley. In this episode, we delve into the crucial roles of ecosystems and collaborative efforts in transforming our global food system. Christina discusses the innovative approaches and partnerships that are pivotal for promoting sustainability and improving food production and consumption. This conversation is a must-listen for industry professionals, policymakers, and anyone interested in the future of food. Learn about the groundbreaking work being done at Swiss Food and Nutrition Valley and how collective action is key to creating a healthier, more sustainable world. Don't miss this engaging and enlightening discussion on the cutting edge of food innovation. About Christina A passionate believer in the positive power of collaboration and innovation, Christina’s work centers on solving some of the most pressing global issues related to food. With a background in food science and nutrition, Christina believes food system transformation is a team sport. In her current role as Managing Director at Swiss Food & Nutrition Valley, she brings the Swiss food ecosystem together to co-create innovations that shape more future-focused food systems and aims to put Switzerland firmly on the map as a food innovation nation. Christina holds a Master’s in Food Science & Technology from the University of Copenhagen and a Master’s in European Food Studies from Wageningen University. She spent the first twelve years of her career at Mondelez in roles spanning R&D, innovation management, marketing and strategy before she moved on to work with entrepreneurs and startup collaborations. Danish by birth, Christina studied and worked in fourteen different countries before making Switzerland home in 2007, when her love of the mountains made it impossible for her to leave. About SFNV A network of Swiss food innovators – from universities, large enterprises, innovation accelerators and investors to government bodies, SMEs and startups - committed to reshaping food systems to drive better human and planetary health.

In the rapidly evolving world of food technology, few names resonate as profoundly with innovation and sustainable development as Professor Mark Tester. As a luminary in plant science at the King Abdullah University of Science and Technology (KAUST), Professor Tester has dedicated his career to addressing some of the most pressing challenges in agriculture. Serving as the Associate Director of the Center for Desert Agriculture, his work is pivotal in transforming arid landscapes into fertile grounds for food production. Professor Tester's journey in plant science is marked by significant achievements and contributions. Before his tenure at KAUST, which began in February 2013, he was celebrated as an ARC Federation Fellow and professor of plant physiology at the University of Adelaide. It was there he spearheaded The Plant Accelerator initiative, a cornerstone in plant phenomics research. His academic prowess was nurtured at the University of Cambridge, where he not only served as a Senior Lecturer but also earned his PhD in 1988, laying the groundwork for a career that would become synonymous with groundbreaking research in plant science. In 2019, Professor Tester took on the role of Head of the Food Sector at NEOM, demonstrating his versatility and commitment to advancing food security and sustainability on a global scale. However, it is perhaps his role as co-Founder and Chief Scientist of Iyris formerly known as Red Sea Farms that best encapsulates his vision for a sustainable agricultural future. At Iyris, Professor Tester is at the forefront of developing innovative saltwater-based agricultural systems. This revolutionary approach not only promises to significantly reduce freshwater use in agriculture but also offers a resilient solution to food production in some of the world's most water-scarce regions. Through his pioneering work, Professor Tester is not just redefining the boundaries of agricultural science; he is actively contributing to the global effort to ensure food security in the face of climate change and limited natural resources. His dedication to developing sustainable food production systems reflects a deep commitment to the planet and its inhabitants, making him a beacon of hope and innovation in the quest for a more sustainable and food-secure world. As we sit down with Professor Tester on the FoodTech Junkies podcast, we delve into the mind of a scientist who is not only shaping the future of agriculture but also inspiring a new generation to think differently about how we grow our food. About Mark Tester Iyris - formerly known as Red Sea

Welcome to FoodTech Junkies, the show where we explore the cutting edges of innovation, leadership, and the dynamics of our ever-evolving global food system. In today’s episode, we are thrilled to have Dana McCauley, the Chief Executive Officer of the Canadian Food Innovation Network (CFIN), as our guest. Dana stands at the forefront of food innovation in Canada, bringing with her a wealth of experience from launching numerous food products and programs, to being a celebrated food writer and trends commentator. Under Dana’s leadership, CFIN is catalyzing the Canadian food sector's growth and sustainability by fostering an ecosystem of innovation. We'll dive deep into CFIN’s mission, the intricate workings of Canada’s food system, and why cultivating a robust ecosystem is crucial for the future of food in Canada and beyond. Dana's journey is nothing short of inspiring. From her early days as the founding Executive Director for Food Starter, which garnered an Ontario Premier’s Award for Agri-Food Innovation Excellence, to her role in transforming agri-food innovations at the University of Guelph, she has continuously propelled the industry forward. In 2017, Dana’s trailblazing efforts were recognized when she was named one of Canada’s Most Powerful Women in the Trailblazers and Trendsetters category by WXN. So, whether you’re an entrepreneur, an innovator, or simply passionate about the future of food, join us as we uncover the insights and strategies behind fostering innovation and growth in Canada’s food system with Dana McCauley. Let’s get started. About CFIN The Canadian Food Innovation Network (CFIN) is a national, member-based organization established in 2021, designed to stimulate transformative and transferable innovation across the Canadian food sector. Its operations are guided by three key strategic pillars: smart product and process development, food ecosystem sustainability, and agile and safe supply chains. CFIN aims to connect the Canadian food ecosystem with collaborative opportunities, fresh insights, ideas, and technologies to elevate businesses and increase their innovation capacity. The organization provides support to innovators through staff and funding programs, helping build valuable innovations that improve the food sector’s ability to create economic impact​​. CFIN boasts a growing membership base of over 4000 members globally, encompassing manufacturers, processors, operators, distributors, retailers, foodservice, tech companies, service providers, and funders. These members are part of a robust, active, and collaborative food business community in Canada, aiming to connect, collaborate, and position Canada as a global leader in food innovation. Membership offers access to funding opportunities, Regional Innovation Directors, YODL (a platform for accessing daily original content, connecting with suppliers, making new connections, accessing foodtech resources, and finding curated funding opportunities), and a community of foodtech partners to grow businesses​​. For more detailed information, you can visit the Canadian Food Innovation Network's official website at https://www.cfin-rcia.ca/home.

In today's episode, we're honored to host Noramay Cadena, Co-founder and General Partner of Supply Change Capital, a pioneering fund dedicated to reshaping our food system by intertwining climate solutions with cultural awareness. Transitioning from an impressive career as a Boeing aerospace engineer to a visionary investor, Noramay has a unique perspective on innovation and impact. With her prior experience launching an early-stage fund that backed over 20 companies in the manufacturing and supply chain sectors, she's no stranger to driving change. Today, she's here to share insights on how Supply Change Capital is leading the charge in creating a sustainable, equitable, and culturally inclusive food ecosystem. Join us for a compelling conversation on the nexus of technology, culture, and sustainability. Let's get started! About Noramay Cadena Noramay Cadena is a Managing Partner at Supply Change Capital, an early-stage venture firm investing at the intersection of food, culture, and technology. Previously, Noramay was a Managing Partner at MiLA Capital, an early-stage venture capital firm in Los Angeles investing in tech you can touch. Prior to venture capital, Noramay spent over a decade at Boeing leading large teams working on new complex aviation/aerospace programs. As an engineer and business leader, she specializes in manufacturing, scaling, and supply chain, and couples that technical expertise with coaching on strategy, operations, and culture. In the community, Noramay is a lead investor in Portfolia's Rising America fund investing in Latinx, Black and LGBTQ founders, an advisory board member of the Homeboy Industries Ventures and Jobs Fund, an appointed board member of the Housing Authority Commission of Los Angeles, and a founding board member of LatinxVC, an organization increasing the Latino ecosystem of funders and founders. In 2020, she was named one of 50 renowned women in robotics and one of the top 100 influential Latinas in the United States. Noramay is a Kauffman Fellow and holds an MBA, a Master’s in Engineering Systems, and a Bachelor’s in Mechanical Engineering – all from the Massachusetts Institute of Technology (MIT).

In today's episode, we're excited to have a very special guest, Ali Wing, the CEO of Oobli. Ali is not just a trailblazer in the food and health tech industries but also a consumer-centric, digitally-savvy leader with a knack for brand building and data-driven growth. At Oobli, she's on a mission that could revolutionize how we think about sweetness. Imagine reducing your sugar intake by 70-90% without sacrificing taste or indulging in guilt. That's exactly what Oobli aims to achieve with its groundbreaking approach to sugar alternatives, using tiny amounts of protein derived from fruit. This isn't just a new sweetener; it's a completely new take on using protein for sweetness. Stay tuned as we explore how Ali and her team at Oobli are paving the way for a healthier, guilt-free future. Get ready for an insightful conversation about the intersection of consumer brands, technology, and healthy living. Let's dive in! About Ali Wing & Oobli Ali Wing, CEO of Oobli is on a mission to get sweet right with a reimagined approach: using proteins as a sugar replacement. Oobli has been perfecting a new sugar alternative using tiny amounts of protein found in fruit. It’s a completely new take on using protein. Sweet proteins will help people around the world reduce their sugar consumption without the guilt or negative health implications, and they taste like sugar! With sweet proteins, we can reduce the sugar content of most foods and drinks by 70-90%. Almost a decade ago, Dr. Jason Ryder, Oobli’s co-founder and professor at the University of California, Berkeley, discovered the world-changing potential of sweet proteins from fruits and berries grown near the equator. These plants produce special proteins that are up to 5,000x sweeter than sugar. Dr. Ryder uses a fermentation process to replicate and produce these sweet proteins as a means to reduce the impact on our planet and give people a healthy form of sweetness. Sweet proteins don’t trigger any rise in blood sugar or insulin, and never affect the gut. This is a completely new way to think about protein. Humans are biologically programmed to seek sweet foods, but our overabundance of sugar in the food system leads to overindulgence and metabolic diseases like type-2 diabetes. The world needs better scalable products to replace sugar, maintain the same sugar-like taste, and be healthy without compromise or doubts. Sweet proteins are also a sustainable sugar solution. The world boasts more than 65 million acres of sugarcane. Because Oobli uses precision fermentation to create nature-identical sweet proteins, their production process has an incredibly low environmental footprint and is a long-term climate-friendly sugar alternative to cane sugar production. Every 1% reduction of sugar production made possible by their sweet protein tech equals 650,000 acres of land saved. Fermentation enables us to replicate nature’s candy but without the environmental impact. Oobli is also the first company to commercialize products made with sweet proteins. This year, we launched Oobli Sweet Iced Teas, the world’s first and only drink on the market to make low-sugar drinks without alternative/ artificial sweeteners like aspartame, sucralose and stevia, or sugar alcohols like erythritol.

In this episode, we're excited to welcome Robert Jones, a leading figure in the future of food and agriculture. As the VP of Global Public Affairs for Mosa Meat, Robert is at the forefront of the complementary protein revolution, advocating for sustainable and innovative food solutions. Robert's journey in the realm of policy and advocacy spans over two decades, with notable positions such as Director at the Environmental Defense Fund and an appointee by the U.S. Secretary of Commerce. His expertise is further enriched by his academic background, holding degrees from the University of Texas and The George Washington University, and culinary insights from The Culinary Institute of America. In our conversation, we delve into the nuances of policy, farming, and climate, exploring how collaboration and open dialogue can lead to meaningful change in the food and agriculture sector. Robert also sheds light on his role in launching Cellular Agriculture Europe, a trade association advocating for cell-cultured animal products, marking a significant step in regulatory advancements. This episode is not just about discussing challenges; it's about exploring holistic solutions for a sustainable future. So, tune in for an enlightening discussion with Robert Jones on sustainability, the future of food, and the need for a balanced approach in tackling global food issues.

👉 LIMITED SERIES - THE GREEN SPOON 🌱 In this new enlightening episode, we delve into the captivating world of Chef Emile Van Der Staak and his award-winning restaurant, Die Nieuwe Winkel, a name synonymous with innovation in the culinary landscape. Nestled in the heart of the Netherlands, Die Nieuwe Winkel stands as a beacon of sustainability and an advocate for a unique culinary philosophy—botanical gastronomy. Chef Emile, a visionary in his field, has pioneered a movement that transcends traditional cooking methods, focusing on perennials and the untapped potential of plants. His ethos revolves around a deep respect for nature, sustainability, and the exploration of the botanical world. By harnessing the power of perennials, he not only champions biodiversity but also introduces a new dimension of flavors and textures to the gastronomic experience. At Die Nieuwe Winkel, every dish tells a story of sustainability and innovation. Chef Emile's approach is not just about creating exquisite meals; it's a call to action, a way to inspire change in how we view our relationship with food. From the roots of a food forest to the final garnish on the plate, his culinary creations are a testament to the harmony that can exist between gastronomy and the natural world. Join us as we explore Chef Emile's journey, his philosophy of botanical gastronomy, and how he's shaping the future of food with his commitment to sustainability and the environment. This episode is more than just a conversation; it's an invitation to reimagine our culinary boundaries and acknowledge the profound impact our food choices have on the world around us. About Emile van der Staak: Emile van der Staak is the passionate chef and owner of De Nieuwe Winkel in Nijmegen. Emile cooks botanically and he gets his products from the food forest in Groesbeek where he prefers to sit on a log and think about new dishes. Not because he necessarily wants to do something different from other chefs. Emile believes that today's choices determine what tomorrow's world will look like. And many choices simply have to do with our food. That's why he turns ordinary plants into finger-licking dishes. 2 red stars + 1 green star, Michelin 5 Radishes, We're Smart Best Vegetable Restaurant Globally, We're Smart 2023 TOP 10, Lekker 500 Culinary Restaurant Guide Best Dish Award, Gault&Millau www.denieuwewinkel.com

Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton. About Douglas Gayeton Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food space—including food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90’s. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America. The Lexicon & Can You Change the Future Platform

👉 THE GREEN SPOON: A NEW LIMITED SERIES🌱🍎 Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal. About Ricky Saward Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020. Life and career: Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018. Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted. In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability. In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still. Awards: 2017: Cooking Talent 2017 Since 2018: One Michelin star in the Michelin Guide Since 2019: Sustainability award from the Michelin Guide 2020: Gastronomy Concept of the Year (Rolling Pin Magazine) 2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine) 2021: 16 points in Gault Millau 2022: Discovery of the Year (Der Große Guide) 2022: 50Best Discovery (The World's 50 Best Restaurants) 2022: Discovery of the Year 2022 (We're Smart Green Guide) 2023: 4 Toques (Der Große Guide) 2023: Chef of the Month June (Feinschmecker Magazine) Filmography: 2019: Plan B: Farming for the Future (ZDF) 2019: Vegetarian with Star "Seven Swans" (DW) 2021: Guest Judge "The Taste" (Sat.1) 2022: Kitchen Impossible (VOX) 2022: Germany's Only Vegan Star Chef (RheinmainTV) 2023: Winter Vegetables (HR) 2023: At the Pass (ARD) 2023: Free From… (ARTE) 2023: Galileo Documentary (ProSieben) *broadcast to follow 2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET) 2023: Seven Swans Documentary (Warner Bros.) *In production